Spaetzle with Medallions Wrapped in Bacon and White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork fillet (s)
- 200 g cream
- 1 shot white wine
- 1 packet bacon
- 1 packet spaetzle
- salt and pepper
- Paprika powder
- 1 tablespoon butter
- 1 clove garlic
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the fillet piece into medallions of the same size. B stand on thinner slices, about 1 finger width. Season the medallions with salt, pepper and paprika powder, let the butter melt in the pan. Press a clove of garlic and add the butter. Sear the medallions on each side for approx. 2 minutes, then remove them from the pan. Now wrap the pieces with a strip of bacon and fix with a toothpick. Place the medallions in a baking dish or roasting pan and cook for 10 minutes at 180 ° (convection), using the grill setting and the highest temperature for the last 5 minutes.
- Meanwhile, heat the cream in the pan with the wine. Bring the sauce to the boil and, if necessary, bind with a sauce thickener and season with salt and pepper.
- Cook the spaetzle in salted water as usual.
- Place the medallions in the sauce after the cooking time. Add the stock in the mold to the sauce. Drain the pasta and serve with the medallions and sauce.
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